My Spicy Tomato Jam recipe was inspired by my mother's original recipe that of course, I had to make "Haas Holistic" friendly.
When I shared this with my dear friend and yoga superstar, Kathryn Budig, she loved it so much that it inspired her to create her own version that is NOW in her book Aim True! (Future blog post on the book coming soon!)
This Spicy Tomato Jam is not only perfect with fish, but also great with all poultry, beef and lamb.
You can even pair it with roasted or fresh veggies as a dipping sauce or use it as a low glycemic ketchup substitute.
Spicy Tomato Jam
Prep Time: 15 minutes
Cook Time: 35 minutes
2 Tablespoons Coconut oil
1 Cup Yellow onion, thinly sliced
3 Cloves Garlic, smashed
1 Shallot, thinly sliced
2 Tablespoons Ginger puree
½ Teaspoon Chili flakes
½ Cup Homemade sun dried tomatoes or use jarred rinse off any excess oil
½ Cup Coconut milk, canned
½ Cup or less Low sodium vegetable broth
2 Tablespoons Coconut nectar syrup
Salt & white pepper to taste
Heat oil in a medium sauté pan over a low flame. Add onion, garlic, shallots, ginger puree and the chili flakes. Cook until well browned and caramelized; about 15 minutes.
Add sun dried tomatoes and simmer for 5 minutes. Add the stock, coconut milk, coconut nectar syrup and lower the heat to simmer the ingredients for about 15 minutes. Let cool.
Pour the mixture into a food processor and blend until smooth. Taste for salt and pepper.
*Trader Joes bagged sun dried tomatoes work really well for this recipe.